Fermented soybean milk nutritive steamed sponge cake and preparation method thereof

A yogurt milk and nutrition technology, applied in the field of honey cakes, can solve the problems such as the inability to meet the requirements of high living water products

Inactive Publication Date: 2016-05-04
陆开云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, the food industry is also undergoing changes. Food has made great breakthroughs in taste and product categories, but few foods have special effects, which is increasingly unable to satisfy people's needs. living water requirements

Method used

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Embodiment Construction

[0014] A nutritious bee cake with sour soy milk, made of the following raw materials in parts by weight (Kg): 200 parts by weight of northeast rice, 250 parts by southern candle leaf juice, 40 parts by cooked gorgon, 50 parts by fresh milk, 20 parts by weight of soybeans, 2 parts by weight of lactic acid bacteria, 10 parts by weight of non-dairy creamer, and coffee powder 35. Wheat bran 45, 15% mass concentration sucrose water 28, Agaricus blazei mycelium 6, velvet antler 4, dogwood 3, cistanche 3, Codonopsis 5, angelica 4, white peony root 5, golden flower sunflower 2, appropriate amount of sucrose, appropriate amount of salt, Appropriate amount of water.

[0015] A kind of preparation method of described soya-bean milk nutrition bee cake, comprises the following steps:

[0016] (1) Wash the northeast rice, put it into a stainless steel bucket, pour in the southern candle leaf juice, and soak for 10 hours to get rice that is not easy to deteriorate and has a delicate smell, a...

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PUM

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Abstract

The invention discloses a fermented soybean milk nutritive steamed sponge cake, which is prepared by the following raw materials in parts by weight: 200 to 210 parts of China northeast rice, 250 to 260 parts of Asiatic bilberry leaf juice, 40 to 50 parts of mature starchy sauce, 50 to 60 parts of fresh milk, 20 to 25 parts of soybean, 2 to 3 parts of lactic acid bacteria, 10 to 12 parts of non-dairy creamer, 35 to 40 parts of coffee powder, 45 to 50 parts of wheat bran, 28 to 30 parts of sucrose water with 15 percent of mass concentration, 6 to 6.5 parts of agaricus blazei mycelium, 4 to 5 parts of deer antler, 3 to 4 parts of fructus corni, 3 to 4 parts of herba cistanche, 5 to 6 parts of root of hairy asiabell, 4 to 5 parts of Chinese angelica, 5 to 6 parts of radix paeoniae alba, 2 to 3 parts of aurea helianthus, an appropriate amount of sucrose, an appropriate amount of salt and an appropriate amount of water.

Description

technical field [0001] The invention relates to the technical field of bee cake, in particular to a sour soybean milk nutritional bee cake and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the food industry is also undergoing changes. Food has made great breakthroughs in taste and product categories, but few foods have special effects, which is increasingly unable to satisfy people's needs. Living water requirements. . Contents of the invention [0003] The object of the present invention is to provide a sour soy milk nutritional honey cake and a preparation method thereof in order to remedy the defects of the prior art. [0004] The present invention is achieved through the following technical solutions: [0005] A nutritious bee cake with sour soybean milk, which is made of the following raw materials in parts by weight: 200-210 parts by weight of northeast rice, 250-260 parts by southern candle leaf jui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/22A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/322A23V2250/208A23V2250/21Y02A40/90
Inventor 陆开云
Owner 陆开云
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